Thursday Recipe - Dairy-Free Creamed Vegetable Medley

I put together supper the other night thinking I had plenty. I had a casserole of creamed vegetables and another pan with baked fish. Add some fresh fruit and we should have been fine. Except it was a locust night. The horde of ravening locusts descended on the serving counter. Nothing was left. They ate it all and went looking for more. They filled up on chips and salsa for dessert. This is what happens when you have two sons come home from college for the summer. This is also what happens when you put off grocery shopping for too long.

The creamed vegetables were very tasty, though. And did I mention they're dairy-free?

Dairy-Free Creamed Vegetable Medley

2 T. butter or oil
1/2 c. finely minced onion
2 c. diced carrots
4 c. chopped cauliflower
4 c. broccoli florets, cut in chunks
2 c. water
2 T. chicken bouillon (I use Better Than Bouillon, no MSG! Use vegetable bouillon if you want true vegan.)
1 T. lemon pepper seasoning
2 T. cornstarch
1 13 oz. can coconut milk (about 2 c.)
1/2 c. seasoned bread crumbs (crush some croutons; I used gluten-free croutons from New Grains Bakery)

Melt butter in large saucepan. Add onion. Saute until onion is soft, about 3 minutes. Add carrots. Cook for another 5 minutes. Add cauliflower and 1/4 c. of the water. Cover and steam for 5 minutes, just until vegetables begin to soften. Add broccoli. Cover, remove from heat, and set aside.

In another saucepan, mix remaining water, bouillon, lemon pepper seasoning, and cornstarch. Whisk until smooth. Cook over medium high heat until mixture comes to a boil. Add coconut milk, bring back to a boil. Remove from heat.

Heat oven to 350°. Spread vegetables in a 9x13 baking dish. Pour sauce over the top. Sprinkle bread crumbs on top. Bake for about 25 minutes, until casserole is bubbly and bread crumbs are toasted.

Thursday Recipe - Succotash

What the hey is succotash, you ask? Well you might. Wikipedia says it's usually defined as a dish of corn and lima beans with other stuff. I just like saying it - succotash. Succotash. Suc! o tash. It's also a tasty vegetarian dish. I chucked mine in a crockpot and let it cook very slowly all afternoon. Simple, easy, delicious. Try some succotash.

Succotash

2 T. butter
1/2 c. minced onion
1 c. thinly sliced celery
2 c. diced carrot
1 10 oz. bag frozen baby lima beans
1 18 oz. can sweet corn

Place butter in the bottom of a 2 quart slow cooker. Dump onions and celery on top. Add carrots and lima beans. Open the can of corn. Do Not Drain. Pour it over the top. Cover and cook on low for 4 - 6 hours. Don't bother stirring it. You want it layered while it's cooking. The stuff that needs the longest cooking time is on the bottom of the pot where it needs to be. Don't panic and add water, either or you'll end up with soup. Just slap the lid on and let the slow cooker do its magic.

30 minutes before serving, stir it well. Add salt and pepper to taste. Cover and let it cook the rest of the way.

Serve with butter, sour cream, bacon, ham, cheese, whatever you want to top it with. I just used a little butter and pepper on mine.

Feel free to add up to 2 c. fresh veggies when you stir it - asparagus, green beans, bell peppers, kale, collard greens, etc. Use whatever you have on hand. They'll cook during that last 30 minutes.

Thursday Recipe - Fried Eggplant

I made tuna toasties for dinner last night for my kids. Since I can't eat most of the stuff in them, I fried some eggplant for my dinner. The kids devoured my eggplant along with their tuna toasties. I must have done something right. Here's the recipe so you can judge for yourself. Note that it's dairy-free and gluten-free.

Fried Eggplant

2 medium eggplant
4 eggs
2 T. water
1/2 t. dried oregano
1/2 t. dried rosemary
1/2 t. paprika
1 t. garlic salt
oil for frying

Beat eggs with spices and water. Keep beating until it's smooth and mixed. Pour into a wide, flat-bottomed container. Set aside. Slice the eggplant on the diagonal to get large slices. You want them about 1/4 inch thick.

Heat 1 T. oil in a frying pan over medium heat. Dip eggplant slices in the egg mixture, then place in frying pan. Cook for 3-4 minutes, then turn. Cook another 2 minutes. The egg coating should be golden brown and the eggplant should be slightly soft.

Serve warm. I like them plain, but you could serve with spaghetti sauce or parmesan cheese.